Rice fritters with mango & coriander dip

  • Preparation time: 20 minutes
  • Cooking time: 8 minutes
  • Total time: 28 minutes 30 minutes

Serves: 4


150g easy cook long grain rice
2 medium Waitrose British Blacktail Free Range Eggs
100ml milk
50g plain flour
75g Parmigiano Reggiano, grated
½ tsp baking powder
1 tbsp chopped mint
2½ tbsp Hellmann’s Brazilian Spicy Churrasco Sauce
2-3 tbsp oil
Waitrose 1 Perfectly Ripe Mango, roughly chopped (approx 250g)
½ x 28g pack coriander



1. Cook the rice in boiling water for 12-15 minutes until tender. Drain and cool.

2. Whisk the eggs and milk into the flour, Parmigiano Reggiano, baking powder, mint and 2 tbsp churrasco sauce. Season the batter well and stir in the cooked rice.

3. Heat the oil in a frying pan and add 4 large tbsp of the batter. Cook for 1-2 minutes each side until golden. Repeat with the remaining mixture to give 8 fritters.

4. Meanwhile, place the mango, coriander and remaining churrasco sauce in a food processor, and blitz until finely chopped. Season and serve with the fritters.